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    The slow-simmered nutrients of bone broth is suddenly becoming the elixir du jour say food trend reports, and a regular cup of the steamy stuff may actually add shine to dull hair, lubricate creaky joints and even replace post workout fresh juice in places. But while trendy bone broth bars may not surface in our city anytime soon, we discover how chefs add all this boney goodness to some of their favourite recipes.
    In the bowl
    Chef-restaurateur Manu Chandra is especially known for his substantial Ramens (noodles and rice in different soups) at his bustling gastro pub Fatty Bao. “The broth for the Ramen is gently simmered for at least 14-18 hours. MinestroneThen it is used with green curry, coconut milk, chicken and okra, or exotic mushrooms and sweet corn. Or with bacon, slivers of braised pork belly, bean sprouts, marinated soft boiled eggs and scallions,” he begins. Chandra prefers to extract his broth from lamb shanks as the intensity is perfect. Executive chef of The Oberoi, Amit Wadhwan agrees. “Lamb works best in broths. I sometimes roast the bones gently to bring out the flavour. And the marrow is truly a superfood in my opinion – fatty, with a bit of protein and lots of minerals. Even with frail chicken bones, the marrow will make it into your stock and complete the dish,” he explains. Wadhwan uses bone broth in his hearty Irish stew, his nalli rogan josh and niharis. “Also in double consommes, concentrated and clarified with tiny chicken tortellinis added for substance,” he says.
    Chef Indrajit Raha of Glasshouse keeps it light and fresh with cilantro, chicken stock and hydrophonic veggies. “Our Tom Yums are bestsellers. We use chicken broth that has simmered for hours with lemon grass, kaffir lime and crushed chili pepper,” he says. “Bone broth isn’t exactly a superfood, but it is delicious and very good for you,” concludes Chandra.

    From the soup cauldron

    Chichabas
    This homely little spot off Mosque road is known for its soul satisfying paya and yakni shorba. “Our paya is cooked slowly overnight over coals till it becomes a rich pool of gooey textures and flavours to be enjoyed the next afternoon. We are planning to serve it for breakfast soon,” says Saad Anees, the owner, adding, “We also make yakni shorba – spicy mutton broth with shredded meat, perfect for a late night pick-me-up.”

    Red fork
    Young chef Xerses Bodhanwala adds simmered down portions of intense
    mutton broth to his popular dhansak. “I keep clear chicken broth handy to make a Ramen-esque soup with noodles and pan fried fish too,” he shares.
    Hunan
    Chef Pema Takchung of this popular chain has won over gourmands with his pot roasted braised duck with shiitake mushrooms. His secret? A wine sauce made from a slow-cooked meaty extract. He also recommends his whole Chicken Shangai soup which uses the whole
    carcass for broth then addes tofu, exotic mushrooms and eggs to the mix.
    Sanctum
    The secret to chef Joachim Albarreal’s
    rich flavourful sauces is an intense meaty broth that he extracts by boiling down the bones for several hours. “Whether it is a red wine sauce, a nice boozy jus or a simple mushroom sauce with steak, a good helping of concentrated broth always adds the wow factor. And a bit of nourishment,” he adds.
    Shiro
    In the mood for some real soupy  fun? The bubbling Chinese hot pot
    with its array of chopped meats and veggies makes for some great
    communal dining. Their newly introduced Vietnamese pho is a perfect soupy summer dish with its tangle of slick rice noodles, aromatics, meats and veggies.

    —Jackie Pinto

     

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